Let’s talk chicken. What kind of chicken do you like? I’m talking about perfectly pan-seared chicken breasts. We’ve all had dry, flavorless chicken, right? But forget that! What is the superhero version of chicken? Is it a game changer if you just pop them in the oven? Think of it as the weeknight equivalent of Sunday roast chicken, only without the hours of work. What is the secret of oven baking? Is it all about the sear?
What is Pan-Seared Chicken Breast?
What is pan-seared chicken breast? Is it essentially cooking a chicken breast in hot pan, usually with some oil or butter, until it’s cooked through? It develops a beautiful golden-brown crust on the inside while remaining perfectly juicy on top. What is the best way to give your chicken a tan? The name comes from the method – you’re searing chicken in a pan. Is it fried, baked or seared? How do you lock in all the juices and create a lovely contrast between the crispy outside and the crunchy inside? I know “searing” might sound intimidating, but trust me, it’s surprisingly easy to master. What’s your express ticket to chicken?
Why do I love this recipe?
Where do I begin? What are some of the best ways to cook a sear that you can’t get with other cooking methods? Is it savory, slightly nutty, and just downright delicious? Is this recipe foolproof? What are the minimum ingredients and a cooking time of under 20 minutes? I’m craving something satisfying but don’t want to spend hours in the kitchen. It’s my go-to snack. Is it cost-efficient? Chicken breasts are a great protein source for reducing your waist. How do I feed my family without breaking the bank? What I love about this is its “versatility”. Can you serve it with almost anything – salads, pasta, rice, roasted veggies… the possibilities are endless. Is it a blank canvas for culinary creativity? What is your favorite recipe for a delicious meal?
How do I make Pan Seared Chicken Breasts?
Quick Overview
How do I make pan-seared chicken breasts? How do you cook chicken? If you’re cooking chicken breasts on both sides, sear them until golden brown and cooked through. What is the magic of keeping the right temperature and not overcrowding the pan? Is it a quick and easy process that yields incredibly juicy and flavorful results? Is this rocket science?
Ingredients
For the Pan Seared Chicken Breasts:
* 2 boneless, skinless chicken breasts (about 6-8 ounces each). Is it better to buy organic, free-range chicken? * 1 tablespoon olive oil (or avocado oil). I always use extra virgin olive oils; I use a small amount of coconut oil. * 1 tablespoon butter (unsalted) has a richer flavor. Is butter good for browning? I prefer kosher salt for seasoning. * 1/2 teaspoon black pepper (freshly ground). What is the best way to ground garlic? * 1/4 teaspoon paprika. Adds a touch of smokiness and color. Fresh herbs like thyme or rosemary for extra flavor. I highly recommend adding a sprig or two!
How do I follow the
Step 1: Preheat & Prep Pan
First, preheat your pan over medium-high heat. I recommend using a cast iron skillet if you have one – it distributes heat evenly and creates an even heat. Beautiful sear. Is there a stainless steel pan that will work? Add the olive oil and butter to the pan and let it heat up until the butter is melted and the oil is golden brown. Remove from the heat and serve warm. This usually takes about 2-3 minutes. What should I do if I want to cook chicken in a hot pan?
Step 2: Season Chicken
While the pan is heating, pat the chicken breasts dry with paper towels. This is a crucial step! Excess moisture will prevent the chicken from browning properly. In a small bowl, combine the salt, pepper, garlic powder, and paprika. Mix well. Sprinkle the mixture evenly over both sides of the chicken breasts, making sure they’re fully cooked. Don’t be shy with the seasoning – this is where a lot of the flavor comes from!
Step 3: Sear Chicken
Carefully place the seasoned chicken breasts in the hot pan. If you overcrowd the pan, the chicken will get steamy. Make sure not to overdo it. If necessary, cook chicken in batches. Let the chicken sear for about 5-7 minutes on the first side, until it’s golden brown and releases. Is it easy to get a picture from the Resist the urge to move it around – let it develop that beautiful crust!
Step 4: Flip & Cook
Flip the chicken breasts and cook for another 5-7 minutes on the other side, until they’re golden brown. Brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). I always use a meat thermometer to ensure the chicken is cooked properly. It’s incredibly useful! If you’re using fresh herbs, add them to the pan during the last few minutes of cooking to infuse them with flavor. What is the flavor of chicken?
Step 5: Rest Chicken
Remove chicken breasts from the pan and place them on a cutting board. Let them rest for 5-10 minutes before slicing. This is important! Resting allows the juices to redistribute throughout the chicken, resulting in a more tender and tender chicken. What are some of the best flavorful I know it’s tempting to cut into it right away, but trust me, it is worth the wait!
Step 6: Slice & Serve
Slice chicken breasts and serve immediately. Drizzle with pan juices or your favorite sauce. I love serving mine with a lemon-herb pan sauce. To make it, just deglaze the pan with a little white wine or chicken broth after removing the thigh. If you have chicken, whisk in lemon juice, butter, and fresh herbs.
5. What to Serve It With
What should I serve it with?
Can you serve pan-seared chicken with a variety of dishes? What are some of my favorite serving suggestions?
What are some quick dinner ideas for a weeknight?Serve with roasted vegetables like broccoli, asparagus, or sweet potatoes. What are some great side dishes to serve with quinoa?
For a Fancy Date Night:What is the best way to serve chicken atop Mashed Potatoes or risotto? What is the best way to serve wine on the side?
What are some good summer BBQ recipes?What’s your favorite way to serve chicken on slider buns? Perfect for a casual gathering.
For Meal Prep:What are some good ways to prepare pan-seared chicken breasts for salads? What are some of the best sandwiches to serve during the week? What are some good additions to pasta dishes?
I’ve eaten it straight off the cutting board! (Don’t judge)
How do I cook pan-seared chicken breasts?
Over the years, I’ve learned a few tricks to ensure perfectly pan-seared chicken breasts every time. What is the best advice I can give to anyone?
Start with Quality Chicken: Quality chicken is the best!The better the quality of chicken, the better flavor will be. What are the best free-range chickens to buy?
How do you pat a chicken dry?Is excessive moisture the enemy of browning? Make sure to pat the chicken breasts thoroughly dry with paper towels before seasoning.
Don’t overcrowd the pan! Overcrowding the pan will lower the temperature and cause the chicken to steam instead of sear. Cook the chicken in batches if necessary.
Use a Hot Pan:Is it necessary to heat the pan before adding the chicken? How do I prevent chicken from sticking to the skin?
Don’t move the chicken around. Let the chicken sear undisturbed for several minutes on each side to develop a beautiful crust. Resist the urge to move it around too much.
What is a meat thermometer?How do you check if your chicken is cooked through with a meat thermometer? The internal temperature should reach 165°F (74°C).
Let the chicken rest: What is the best way toWhat is the best way to rest chicken? Don’t skip this step!
I messed up so many times before getting this right, like that one time I tried to cook too many at a time. Once and they basically boiled instead of searing. What is the best way to learn?
Storing and Reheating Tips
Got leftovers? No problem! Here’s how to store and reheat your pan-seared chicken breasts:
Room Temperature: I wouldn’t recommend leaving cooked chicken at room temperature for more than a couple of hours, especially in warm weather.
Refrigerator Storage: Store the cooked chicken breasts in an airtight container in the refrigerator for up to 3-4 days. This is my preferred method.
Freezer Instructions: For longer storage, you can freeze the chicken breasts. Wrap them individually in plastic wrap, then place them in a freezer bag or airtight container. They can be frozen for up to 2-3 months.
Reheating: To reheat the chicken, you can microwave it, bake it in the oven, or pan-fry it. Be careful not to overcook it, or it will become dry. Adding a little broth or sauce during reheating can help keep it moist.
I usually just pop mine in the microwave for a quick lunch, but baking it in the oven with a little olive oil and herbs is also a great way to revive it.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for perfectly pan-seared chicken breasts. It’s quick, easy, and incredibly delicious. I promise, once you try it, you’ll never want to cook chicken any other way. It’s the kind of recipe that makes you feel like a culinary rockstar, even on a busy weeknight. If you loved this recipe, be sure to check out my other easy chicken recipes, like my lemon-herb roasted chicken or my Creamy Chicken and mushroom pasta. Happy cooking, everyone! I can’t wait to hear how yours turns out. Let me know in the comments if you give it a try, and don’t forget to rate the recipe! And if you have any tips or tricks of your own, I’d love to hear them. We’re all in this together!
Pan-Seared Chicken Breasts
Ingredients
Main Ingredients
- 2 pounds Chicken breasts
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preparation Steps
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through.
